California Cookbook

Cinners & Sage

Bob Chamberlin / Los Angeles Times

By Jessica Gelt | May 16, 2014

Who knew that cinnamon and sage could be best friends? The earthy herb and the sweet spice get close and cuddly in this cleverly named cocktail by Jen Queen of Saltbox Dining & Drinking in San Diego. The rich oil ...
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Note: Adapted from Jen Queen, principal bartender at Saltbox Dining & Drinking. To make the cinnamon simple syrup, combine 1 cup each sugar and water with 5 cinnamon sticks. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and cool completely, then remove the cinnamon sticks. The syrup will keep, covered and refrigerated, up to 2 weeks.

Step 1Place the sage leaves in a cocktail shaker, then fill with ice. Add the gin, pineapple juice, cinnamon simple syrup and lime juice. Shake vigorously to release the oils from the sage and combine the ingredients. Strain into a Collins glass filled with ice. Garnish with a cinnamon stick and sage leaf.

Who knew that cinnamon and sage could be best friends? The earthy herb and the sweet spice get close and cuddly in this cleverly named cocktail by Jen Queen of Saltbox Dining & Drinking in San Diego. The rich oil in the sage is released into a cold bath of fresh pineapple juice, herbaceous gin and fiery cinnamon syrup for a complex hot-weather refresher that is sure to satisfy.